Dave Arnold
Founder of Museum of Food and DrinkWikipedia
23
MENTIONS
8
EPISODES
5
PODCASTS
Search complete. 23 mentions across 8 episodes found for "Dave Arnold".
Oct 31, 2026
Dave ArnoldHOST
The Cooking Issues.
Dave ArnoldHOST
This is Dave Arnold, your host of Cooking Issues, coming to you live from the heart of Manhattan, Rockefeller Center, New York City, Newsstand Studios.
Dave ArnoldHOST
Just you and me
Joe HazenPANELIST
today in the studio, Joe.
Dave ArnoldHOST
Right.
Dave ArnoldHOST
I mean, it's like, you know, we can talk about food without alienating people.
Jack InsleyPANELIST
You know what I mean? I mean, I'm mostly impressed that you can do it, Dave.
Jack InsleyPANELIST
That's that's one of the real feats of accomplishment on the show.
Dave ArnoldHOST
Welcome to Cooking Issues.
Dave ArnoldHOST
This is Dave Arnold, your host of Cooking Issues, coming to you live from the heart of Manhattan, Rockefeller Center, New York City, Newsstand Studios.
Dave ArnoldHOST
Joined all the way in the back with John.
Dave ArnoldHOST
How you doing?
Philip DuffHOST
So what do you think, just as a quick question, if somebody, you don't have to give an exact recipe, but if somebody wanted to simulate lemon juice, like maybe they're making a canned cocktail that has to stay fresh for longer or something, what acids would you recommend they use?
Tom ZyankaliGUEST
Well, you can go the easy way with the Dave Arnold mix, which is citric acid, malic acid, a little bit of succinic acid.
Tom ZyankaliGUEST
And yeah, you can add a little bit of ascorbic acid as well.
Tom ZyankaliGUEST
All in all, you have like 5% of acid in that.
Iain McPhersonGUEST
So I was kind of stuck on what to do.
Iain McPhersonGUEST
And then my friend taught me you can actually train yourself to write down your dreams.
Iain McPhersonGUEST
So, you know, you wake up in the middle of the night, you have a very vivid idea of your dream and you fall back asleep.
Iain McPhersonGUEST
And then when you do wake up, it's kind of on the tip of your tongue, but you can't quite remember it.
Iain McPhersonGUEST
I found a science of ice cream course in the University of Reading.
Iain McPhersonGUEST
I studied there.
Iain McPhersonGUEST
And then you have your Italian friends telling you gelato is far superior.
Iain McPhersonGUEST
And, you know, I had no idea what the difference was.
Dave ArnoldHOST
Welcome to Cooking Issues.
Dave ArnoldHOST
This is Dave Aron, your host of Cooking Issues, coming to you live from the heart of Manhattan, Rockefeller Center, New York City, Newsstand Studios.
Dave ArnoldHOST
Joining us as usual, John, how you doing? Doing great, thanks.
Dave ArnoldHOST
Yeah? Yeah.
43 MINS LATER
Dave ArnoldHOST
And by know more about it, I mean taste some food made by someone who knows what they're talking about.
Dave ArnoldHOST
You know what I mean? Zach from Pittsburgh.
Dave ArnoldHOST
What's up, Jens? Way back in the early days of cooking issues, Dave commented that he could give fewer technical cooking tips if I wanted to, specifically mentioning what you could do with a ham bone.
Dave ArnoldHOST
I don't think anyone ever actually took the bait.
Dave ArnoldHOST
Hello and welcome to Cooking Issues.
Dave ArnoldHOST
This is Dave Arnold, your host of Cooking Issues, coming to you live from the heart of Manhattan, Rockefeller Center, New York City, Newsstand Studios.
Dave ArnoldHOST
Joining us as usual is John over here.
Dave ArnoldHOST
How are you doing, John?
35 MINS LATER
Brian HoeflingGUEST
It's mostly sugar cane.
Brian HoeflingGUEST
My understanding, and I...
Brian HoeflingGUEST
I think that this is something that I got from Dave Wondrich, is that at one time it would have been palm sugar and rice.
Brian HoeflingGUEST
And then over time, their sugarcane cultivation gets very widespread in Indonesia.
Jenn de la VegaHOST
Woo! But I recently went to Bar Contra in Manhattan.
Jenn de la VegaHOST
It's a new spot from Dave Arnold.
Jenn de la VegaHOST
Shout out, Dave.
Jenn de la VegaHOST
Shout out, Dave.
Chris YingHOST
[upbeat music] Okay.
Chris YingHOST
My friends, should we start this off with a little toast? What, what have you, what have you brought us here? First of all, this is...
Chris YingHOST
We should talk about this-
Jack SchrammGUEST
Yeah
37 MINS LATER
Jack SchrammGUEST
They just, they just made it blue.
Chris YingHOST
It's wild that it's, like, its own product just 'cause they made it blue.
Jack SchrammGUEST
Yeah, blue curacao and Midori are our, our neon friends.
Chris YingHOST
Oh.